Rosemary beet margarita


Sometimes I wish there was a tiny drummer man that lived within your screen and–on cue–he’d play a drumroll. If such a little drummer man did indeed exist, now is one of the times I’d cue him. Because if ever there was a margarita worthy of a drumroll, this one would be. Jeff and I are so proud of it. Ladies and gentlemen, I present February’s margarita of the month: the rosemary beet.

Rosemary beet margarita -- SO good paired with goat cheese!
This was a true collaboration of the minds. Jeff wanted to develop a beet margarita. Not because he is a lover of all things beet. Not because beets are superfoods (though he will try to convince you that was his motivation). I believe the true reason he wanted to develop a beet margarita is so that he could name it something corny. Really. I enter into evidence, Exhibits A through E:

  • My heart beets for you margarita
  • Beet-a-rita
  • Wife beeter
  • Nice to beet ya, Rita
  • Marga-beetah (in a Boston accent)

Do you see what I’m dealing with here folks? It’s torture working with him. Only it isn’t really because I happen to think his corniness is kind of endearing. Back to the beet, though.

Jeff wanted to do something with beet for February. He was having trouble coming up with a complimentary flavor, though. Enter: sheer brilliance (that would be me, for the record). I suggested rosemary and the rest, as they say, is history.

Rosemary beet margarita -- SO good paired with goat cheese!

Even if you’re beet hesitant, or beet unsure, I would caution you not to disregard this margarita. Because the recipe uses just the beet juice, the flavor comes through without any odd texture. Oh, friends. And then you introduce this smooth and herbaceous rosemary simple syrup and it’s just a harmonious marriage of two flavors that were meant to be. If you really want to kick it up a notch, sip these margaritas while you’re noshing on rosemary Marcona almonds or, better yet, anything laced with goat cheese. Seriously, you will never be the same.

Rosemary beet margarita


For the beet juice

  • 2 beets, diced
  • 1 cup freshly-squeezed lime juice

For the rosemary simple syrup

  • 1 3/4 cup water
  • 5 rosemary sprigs
  • 1 cup sugar

For the margaritas

  • 2-oz beet juice (instructions follow)
  • 2-oz rosemary simple syrup (instructions follow)
  • 2 2/3-oz tequila
  • 1 oz orange liqueur


    To make the beet juice:

    1. Add ingredients to the jar of a blender and process on liquefy. Pour the mixture through a fine mesh strainer to separate the pulp. Yields approximately one cup of beet juice. Note Beet pulp can be reserved, frozen and added to veggie smoothies.

    To make the rosemary simple syrup:

    1. Combine water and rosemary in a small saucepan. Bring to a boil, then reduce heat and allow the liquid to simmer for a total cook time of thirty minutes. Then, strain out the rosemary and discard. Keep the water. Rinse the pot of any extraneous rosemary leaves and then return the water to the pot. Bring back to a boil, then add the sugar. Reduce heat and cook until sugar is fully dissolved. Set aside to cool.

    To make the margarita:

    1. Mix all ingredients. Chill or serve over ice. Cheers!
    1 review
    Nutrition Facts
    Serving Size
    Amount Per Serving As Served
    Calories 1377kcal Calories from fat 19
    % Daily Value
    Total Fat 2g 3%
    Saturated Fat 1g 5%
    Sodium 238mg 10%
    Carbohydrate 297g 99%
    Dietary Fiber 11g 44%
    Sugars 269g
    Protein 5g

    Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories 2000
    Total Fat Less than 65g
    Sat Fat Less than 25g
    Cholesterol Less than 300mg
    Sodium Less than 2,400mg
    Total Carbohydrate 300g
    Dietary Fiber 25g

    Rosemary beet margarita -- SO good paired with goat cheese!

    4 Replies to “Rosemary beet margarita”

    1. Oh my. I just don’t even know about this one. I am not a beet girl, but you haven’t steered me wrong yet…

      1. I would love for you to share the recipe, Sarah. If you’re able, please include a link to the original recipe with credit. If you try the margaritas, please let us know your thoughts! Thank you.

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